Cuisine: gluten free, no oil option, soy free option, tree nut free, vegan
Author: Gena Hamshaw
1tablespoonneutral vegetable oilsuch as refined avocado or grapeseed*
1green bell pepperchopped
4strips vegan bacon of choicechopped
1cuplong-grain white or brown rice
1/2teaspoonsalt or 1/2 vegan chicken style bouillon cube
1/4teaspoonfreshly ground black pepper
Crushed red pepper flakesto taste
1 1/2cupscooked black-eyed peasor 1 can, drained and rinsed
Steamed greens or other vegetables/accompanimentsfor serving
Heat the oil in a roomy, deep skillet or medium pot over medium heat. Add the onion, celery, pepper, and bacon. Saute for 5 minutes, or until the onion is soft. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, stirring constantly. If the mixture starts to stick, add a few tablespoons of water along the way.
Add the rice, water, both paprikas, thyme, salt or bouillon, and both peppers to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes (white rice) or 30-40 minutes (brown rice), or until the rice is tender and the liquid has been absorbed. Remove the rice from heat and allow it to steam, covered, for 5 minutes. Stir in the black-eyed peas, then taste the rice and adjust the salt and pepper as desired. Serve with steamed greens and other accompaniments of choice.
*You can use water to sauté the vegetables if you prefer a no-oil option.